Gnocchi alla Ciociaria (Ciociaria-Style Gnocchi) (Mario Batali) Recipe

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Gnocchi alla Ciociaria (Ciociaria-Style Gnocchi) (Mario Batali)
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Ingredients
19
Count
Nutrition
1172
Calories
Total time
175
Minutes
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Ingredients:

Directions:

  1. Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.
  2. Bring about 6 quarts to a boil. Set up an ice bath with 6 cups ice water and 6 cups water nearby.
  3. Make a well in the center of the potatoes and sprinkle all over with the flour. Break the egg into the center of the well, add the salt, and, using a fork, stir into the flour and potatoes as if you were making pasta. Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Knead gently another 4 minutes, until ball is dry to the touch.
  4. Divide the dough into 2 large balls. Roll each ball into 3/4 inch-diameter ropes and cut the ropes into 1-inch-long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides. Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute. Use a slotted spoon to transfer the gnocchi to the ice bath. Meanwhile, continue with the remaining dough, forming ropes, cutting 1-inch pieces, and flicking them off a fork. Continue until all the gnocchi have been cooked and allow them to sit several minutes in the ice bath.
  5. Drain the gnocchi and transfer to a mixing bowl. Toss with the canola oil and store covered in the refrigerator for up to 48 hours or until ready to serve.
  6. In a 12 to 14-inch skillet, heat the olive oil over high heat until almost smoking. Add the pancetta, porcini, garlic, onion, celery, carrot, parsley and the sausage meat and cook over high heat until sausage and vegetables are browned. Add the red wine, let it evaporate, then add the tomatoes and the pepper flakes. Adjust the seasoning with salt and pepper and lower heat to a simmer. Let cook for 45 minutes.
  7. Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt.
  8. Once the sauce is thickened to the proper consistency, remove the gnocchi from their container and cook in the boiling water until they float aggressively. Drain the gnocchi and add to the simmering sauce. Toss very gently over heat 30 seconds to coat, then divide evenly among 4 warmed pasta bowls. Top with freshly grated pecorino and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1172.01 Kcal (4907 kJ)
Calories from fat 635.27 Kcal
% Daily Value*
Total Fat 70.59g 109%
Cholesterol 138.14mg 46%
Sodium 1404.23mg 59%
Potassium 1144.35mg 24%
Total Carbs 80.87g 27%
Sugars 3.39g 14%
Dietary Fiber 7.78g 31%
Protein 39.92g 80%
Vitamin C 14.6mg 24%
Vitamin A 0.2mg 5%
Iron 2.7mg 15%
Calcium 79.9mg 8%
Amount Per 100 g
Calories 286.56 Kcal (1200 kJ)
Calories from fat 155.33 Kcal
% Daily Value*
Total Fat 17.26g 109%
Cholesterol 33.78mg 46%
Sodium 343.34mg 59%
Potassium 279.8mg 24%
Total Carbs 19.77g 27%
Sugars 0.83g 14%
Dietary Fiber 1.9g 31%
Protein 9.76g 80%
Vitamin C 3.6mg 24%
Iron 0.7mg 15%
Calcium 19.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.5
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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